Just about every week, I make up a big batch of stock; mainly for Sherry’s lunches. (She usually takes a home-made turkey-vegetable soup with her to work every day.) I also use the stock for cooking beans and peas, etc.


A couple of days ago, I put on close to 7 pounds of smoked turkey necks in my 4 gallon pot and let it simmer for about 4 hours. I turned it off a couple of hours before bedtime and let it sit out to cool a bit. Then, just before bed, I put the entire pot into the fridge. I also put a pound of Lima beans on to soak over night.

The next morning, I deboned the turkey necks; discarded the bones; then poured over enough stock from the big pot to get a smaller pot of Lima beans going.

While the Lima beans cooked, I began Sherry’s vegetable soup. I moved the big stock pot to the stove and began building the soup.

First – the basics.  As usual, I began with a big onion, a head of garlic, a quarter cup of Worcestershire Sauce, a splash of Crystal Hot Sauce, some black pepper, a bay leaf, and a spoon of sugar.

Then, from there, I added a bunch of carrots, a head of broccoli, and a couple of bags of frozen vegetables.  I also added a half cup of quinoa and a pound of dried lentils.

Then, toward the end, I added back to the pot some of the turkey meat I’d taken off the neck bones earlier.

So good!  Sherry LOVES it!